Cheese-Scalloped Potatoes and Carrots

Cheese-scalloped Potatoes And Carrots

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Mary-Ann D'Antonio


Thanksgiving is coming so I wanted the recipe posted because this is when my Mom made this side dish for our Thanksgiving Dinner. It was a nice complement to the dinner.


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1 Hr 15 Min
30 Min


  • ·
    boil water
  • 2 Tbsp
  • 2 lb
  • 1 1/2 c
    sliced onion
  • 5 medium
    carrots cut on the diagonal, cut into 1/4 inch thick pieces (2 cups)
  • ·
    boil the above until partially tender.
  • ·
  • ·
    make cheese sauce
  • 3 Tbsp
    butter or margarine
  • 2 Tbsp
  • 1 tsp
  • 1/6 tsp
    black pepper
  • 1 1/2 c
  • 1 1/2 c
    cheddar cheese (grated)

How to Make Cheese-Scalloped Potatoes and Carrots


  1. To make cheese sauce - In small saucepan melt butter then remove from heat and stir in flour, salt, pepper, then stir in milk and blend well.
  2. Over medium heat, bring to just under a boil and then add the cheese and stir until thickened and smooth.
  3. In a greased shallow baking dish (about a 2 1/2 quart) layer half of the potatoes, onion and carrots.
  4. Top with half of the cheese sauce
  5. Add the rest of the potatoes, onion and carrots.
  6. Cover with the remaining cheese sauce.
  7. Sprinkle a little more cheddar cheese on top.
  8. Bake covered, at 375 degrees, with foil, for about 30 minutes or until the vegetables are fork tender.
  9. Take cover off and brown the top.

Printable Recipe Card

About Cheese-Scalloped Potatoes and Carrots

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American

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